Coffee & Tea

Making coffee you love starts with great beans—read up on the latest coffee news and more.
  • Introducing the All New Miele CM5300!

    Miele has brought quality coffee to kitchens around the world for a while now. The CM6 series offers powerful programmability, great performance, and ease of use. Joining the 6 series is the all new CM 5300!

    New Footprint, New Price

    The CM5300 is, at its core, the same quality brewer as the 6 series' offerings. It still provides delicious espresso and milk drinks, features easy cleaning, and offers powerful programming options. It also clocks in at a lower price, with some upgrades in other areas.

    While the CM5300 lacks a hot water spout, this has allowed for a slimmer footprint. This is a great help for smaller kitchens, where space is often a serious consideration when considering a machine purchase. this slimmer case also comes in slick new colors, without sacrificing the cup warmer or other capabilities.

    Exquisite Programming

    One of the things that this machine can't be praised enough more is programming options. While it's standard to see things like a serving doubler, volume control, and other bells and whistles on high dollar machines, the CM5300 offers these features for less. The double serving option is great for making two lattes or espressos, but can also be used for larger containers like travel mugs. These sorts of options being offered at this lower price point are very exciting!

    It helps that all of this is backed by a longstanding tradition of performance in the CM6 series too. Programmability is great, but if the milk or coffee quality isn't there then it's hard to justify the price of one of these machines. The CM5300 offers that same taste and texture produced by the CM6, just with the changes mentioned above.

    We're sure you'll be just as excited about this machine as we are once you see (and taste) what it has to offer, so check out the Miele CM5300 here now!

  • Roast of the Month: Tony's Ethiopia Deri Kochoha

    It's time once again for Roast of the Month! This month we're featuring an incredibly delicious Ethiopia from Tony's Coffee. Tony's offers consistently good coffee, so we've been excited to see how they handle this roast!

    This natural Ethiopia comes from the Deri Kochoha processing station. Roasts from this station were really exciting last year, so we're happy to see Tony's deliver a delicious finish to these beans!

    The Deri Kochoha processing station processes coffee from approximately 600 farmers. This diversity in producers really affects the beans that leave the station. It means that from year to year, this processor develops wildly different exports. The coffee is dried on raised tables in a natural process, leading to the intense berry notes in this roast.

    Rich, Sweet, Smooth

    And intense they are! The flavors on display here are strawberry, cocoa, and peach. We think Tony's nailed these notes, with the strawberry really taking the lead. If you're familiar with naturals, you'll be familiar with the strongest flavors here. Like the all of the best naturals, this Tony's opens up into rich chocolatey notes that fold into the strawberry flavors wonderfully. What really sets this coffee apart is how it finished. A soft stonefruit note finishes the flavor palate, leaving you with a pleasant, fruity, but mild aftertaste. It's a great invitation to take another sip!

    This is a delicious roast for pourover brew methods, which bring out the brighter, berry notes deliciously. After you get the full range of flavors out of the pourover, this is a roast that some will love as an espresso. It's tricky to dial in single origins, even more so when you're working with a natural that has stronger flavors. That said, the results can be phenomenal!

    However you decide to brew Ethiopia Deri Kochoha, we're sure you'll love this excellent roast from Tony's. Grab a bag right here today!

  • To Heat Or Not To Heat?

    One complaint we often see is that brewers don't keep coffee hot long enough. This, or that they don't brew at a high enough temperature. While we'd never tell someone how to enjoy their coffee, we thought we might share some insight on what's up with all this temperature talk!

    white ceramic cup filled with black liquid on top of saucerBrew Temp

    Generally, it's agreed that coffee is best brewed at 198-202 degrees Fahrenheit. The reason for this is chemical. It's a complicated topic, but suffice to to say that we can scientifically guarantee that this temperature range produces the best coffee when brewing drip. For some coffee drinkers, that's just not hot enough! We can respect a want for a hotter brew, but the fact of the matter is that high quality drip brewers stick to this temperature range. Cheap brewers often start at lower temps and then shoot up to temps above this range, scorching the coffee. A high quality drip brewer will maintain the ideal temperature the whole way through.

    So what's the answer if you want hotter coffee? Really, it's to drink lighter roasts! Darker roasts extract at lower temps, so your cup will get very bitter if brewed too hot. Lighter roasts may lose some complexity at higher temps, but you can enjoy them hotter with less bitterness.

    Warming Plat Woes

    The other component of this equation is keeping the coffee hot in the pot. First of all, by warming the pot with some hot water before you brew, the coffee will keep its temp as it hits the carafe. This is a huge help, because a room temp put will suck some of that heat as the coffee brews! The other element is carafe type and heating plate. Sometimes we get complaints that high end brewers don't have plates that stay on all day. This is a feature, not a bug! By sitting in a glass carafe on a heating plate, coffee tends to scorch and burn over time, leading to an awful taste. If you plan to drink a pot more than two hours later (the shutoff time for most heating plates) we recommend brewing a fresh one then!

    Another option for maintaining heat is to switch to a stainless steel carafe. If pre-warmed, a well insulated stainless carafe can keep coffee hot for hours. This works especially well if your palate doesn't notice the metallic taste!

    Of course, all of this changes when you introduce pressure to create espresso!

  • Introducing Quills Coffee Roasting

    Here at Seattle Coffee Gear we offer a wide range of roasters. From established, recognizable standbys to up and coming outfits, we love to support our roasting partners. It's not every day that we add a new roaster to our lineup, so we always like a take a moment to recognize when we do! With that, we're excited to offer Quills Coffee!

    Community, Family, Quality

    Quills Coffee was started in 2007 by Nathan Quillo. Quillo's passion for coffee led him along the tried and tested path of enthusiast, to barista, to roaster. With his brother's help, they built and opened their first shop, in the Germantown neighborhood of Louisville, Kentucky. Since then Quills has worked to build a strong, passionate community around their coffee. It's clear in their messaging that fostering the larger coffee community is a key component of their past, present, and future.

    But what about the coffee? We're happy to say, it's great. Quills' signature blend, Southern Gothic, acts as a great introduction to their catalogue. Featuring classic coffee flavors with impeccable balance, this is a great introduction to Quills and craft coffee in general. If you're more of an espresso drinker, Blacksmith's got you covered. This syrupy, sweet, and rich blend is the perfect pair with a new espresso machine, or if you're just looking for that classic espresso taste.

    Beyond the blends, Quills' single origin offering shows that they're not happy with just being "classic." Their tangy, dynamic Colombian shows off their adventurous side. Meanwhile, their Peru is a delicious, sweeter single origin that performs admirably via a number of brew methods.

    The main through-lines in all of these roasts are quality and balance. Quills pride themselves on offering a delicious, well balanced cup of coffee, and we think they nail it. Check out everything Quills at SCG here, and pick up a bag today!

  • Piecewise Coffee Co. - Building a Drink Menu

    If you haven't been keeping up with our friends at Piecewise Coffee Co. be sure to check out their Bio and Selecting Equipment posts! Today we asked Stanton and Lindsey a little bit about how to build a drink menu for a coffee shop!

    First off, from a “chicken or the egg” perspective, did you decide on a general menu before selecting equipment? Or did you decide on what equipment to purchase and then build your menu around that gear?

    The answer I wish we could give was to knock out the menu first, but it was too tempting not to get caught up reading equipment descriptions and watching product reviews. Choosing the equipment was exciting, while locking in a menu was more-so work. However, we learned it is very difficult to build a shop without first thinking about the menu. Without it you can find yourself fighting to make the layout functional. We were fortunate to stumble upon a podcast by the SCA (Specialty Coffee Association) covering café startups and it helped give us a big picture focus on how equipment and menu influence each other.

    Our menu doesn’t incorporate much onsite food preparation and a big reason was an attempt to make the startup cost more manageable. Eliminating equipment needs is an obvious answer to keeping cost low, but far costlier was the additional need for architectural designs and engineered systems. Take for example biscuits, we wanted to offer some as a secondary option to our other breakfast items and we started pricing out small ovens. Well the oven led to a ventilation hood which led to additional building penetrations for air flow which all lead to an increase in the size of the HVAC units. Our commitment level to that menu item changed quickly with those additional costs. Learning about things like insurance cost increases for using an onsite grease fryer or the sizing and placement of grease traps were part of the learning process for us. 

    It’s inevitable that menu and equipment decisions will impact each other but starting with the menu first can help keep changes to a minimum. 

    What kind of market research did you do for your area to make decisions about what kind of drinks to carry?

    We visited a lot of local restaurants and coffee shops. We felt like anything within an hour’s drive was fair game for learning what products were already successful in our market. Asking waiters or baristas what the more popular products were was very helpful as was just asking for favorites from family, friends, coworkers or anyone who was interested in what we were doing with the shop. Learning their favorites made it more personal while still reaching out to our customer base. Our goal with this research was to help develop a perspective outside of our own for the drinks people want to see in any coffee shop. Generally, people were very open to share what they liked and didn’t, which was encouraging. 

    How much did your vision for a coffee focused shop affect menu choice? The assumption would be a lot, but I’d like to get at the “coffee identity” factor and how it relates to your menu.

    With our goal to offer high quality in every drink, the shop’s menu won’t be overly extensive. We didn’t want to spread ourselves to thin starting off with a lot of options. Something about tons of choices, just didn’t seem like, “us,” right now.  We aren’t minimalists in nature, but we do love to cut waste enough to truly enjoy what is in front of us. We live our lives that way and believe the same for our coffee shop and its offerings. With that in mind, we’ll offer the best of the basics, focusing on amazing taste every single time.

    Do you think about food pairings when building the menu? Or was the thought to offer standby food options but build the drink menu independent of that?

    For us, the food and drink menu were built independent of each other. We knew the size of our shop limited space for food preparation so we built the drink menu and then developed relationships with high quality food establishments to help on the food side. Pairing between the two comes into play, but it is a little further down on the decision tree for us than may be at some other shops.

    How much does ingredient/coffee sourcing play into the development of your menu??

    Sourcing hasn’t impacted the menu development as of yet! We are working with local stores, which has made most of our development more convenient.

    How do you offset the desire to do something different with the need to offer a standard set of coffee drinks?

    It’s definitely a balance act between the vision for the shop and maintaining the shop’s economics. Our vision was so intertwined with serving the community that we started from the desire to know how best to serve the customers already surrounding us. This meant providing the standard coffee offerings based off the market research mentioned earlier. We then looked at how we could advance specialty coffee in the shop. We settled on some highlights with the pour over selection and building in coffee education events. Knowing every customer won’t want to know the growing region of a bean or the solid particle distribution in their espresso shot keeps us grounded to high standards on the more traditional drinks while focusing on stellar service. We believe quality speaks for itself in any form.

    Are you working with a specific roaster or seeking a wider range of roasts?

    The bulk of our coffee offerings will come from a single roaster who is local to our city. This is in large parts to the quality and diversity of the beans they offer. 

    How did you settle on your roaster?

    This was a big decision for us and a little intimidating at first. We started with several cold calls and email inquiries to regional and local roasters. Most were happy to answer questions we had and share about their range of products. Often they would send samples, and several allowed us to visit their roasteries. While the roaster’s bean quality was high on the list in making this choice, number one was having a relationship with the roasting company and knowing we could develop a good working relationship. You place a lot of trust into your roaster and knowing the people helped us feel settled in our choice. We are fortunate to have a great relationship with our roaster. 

    Are you looking to expand the menu in the future or specialize strongly in what you already have planned?

    While we are open to making menu changes to meet our customer’s needs well, the plan is to stay within our current style of offerings or at least stay very near them.

    How did you decide what you want to carry beyond coffee?

    Great question! We’re still working on that lol. A great part about opening the shop is knowing that every decision doesn’t have to be made before opening. This is one of those items for us that is still developing. We knew we wanted the food selection to be classic foods with a gourmet bent that would elevate the shop’s experience, almost without noticing. We believe we’ve done that with the partnership we have. The rest of what we’ll offer is still in process!

    How do you decide what to offer in terms of dairy and alternative milks?

    We wanted some variety in the alternative milk options but stayed close to the types commonly found in most shops (soy, almond, etc.). We’re big fans of the current oak milk products due to the great taste and ability to steam them like milk.

    One thing that always frustrated me when working in a coffee shop was general misconceptions about different coffee drinks from customers. Things like misunderstanding what a macchiato is, or not understanding the difference between a cappuccino and a latte, leading to customer complaints. Do you have any strategies for dealing with a customer that lacks coffee knowledge? How does that play into your drink menu?

    We see this as such an opportunity to help our customers learn more about the products they love and how they vary. It’s not possible to expect each customer to “order correctly” when so many shops vary the recipes for the standard range of drinks. This is one flaw of the coffee industry that gets translated into the customer’s error. The goal is to serve each customer and have them know they’re being served. This includes covering ordering miscues and helping to ensure they get exactly what they hoped for when they came into the shop. With the drink menu, we anticipate having a few pictorial descriptions around the shop to assist with ordering and help prevent unnecessary waste.

    Building some coffee drinks can be a challenge from a technique standpoint. How much does training and staff capabilities factor into building your menu?

    We are working to build the training program and want to really break it down to a series of small skills that build on each other. The barista trainings by the SCA are fantastic and we plan to utilize them with our baristas. With a comprehensive training program and several quality control measures, we don’t anticipate having to restrict the menu.

    Do you have any other recommendations for aspiring cafe owners on how to construct their menus?

    Definitely get a subscription to a specialty coffee magazine or two. We’ve read about some fascinating and original drinks that may be inspiring.

    We'll be back soon with more from Stanton and Lindsey!

  • Roast of the Month: Burka Gudina Ethiopia from Spotted Cow!

     

    Complex, approachable, and delicious!

    We try to bring you a wide range of origins and roasters with Roast of the Month. With that said, sometimes a certain origin really nails it for a season, which is why we've been enjoying so many Ethiopians lately! At the very least, we are very excited to feature Spotted Cow, a roaster we've yet to bring you as a Roast of the Month! This single origin couldn't be a better introduction to this talented roaster!

    Burka Gudina starts as a solid Ethiopian with flavors you'd expect. On first sip, the predictable, yet delicious, berry notes of a natural from the region surface. These flavors combine with richer chocolate notes to give you that delicious "chocolate with a cherry on top" you get from a good natural. What really impresses us with this roast is how much deeper it goes. Sometimes complex coffee can really overwhelm the palate and be a lot to handle. Not so with this roast!

    Another rarity with more complex coffees is the heavy body. Often when there are a lot of unique notes, they come from brighter, lighter bodies. This usually comes down to roast level. This Spotted Cow is an example of a true medium that doesn't sacrifice richness. We also really love the bit of tamarind that the roaster notes, we really tasted it! That sweet/sour balance makes for a really interesting and approachable roast.

    We recommend checking this one out as a pourover first. While it does feature a heavier body, this brew method is still the best for nailing those more complex notes. Once you've tried that, experiment! Our suggested roast methods are just a guide, and we always encourage experimenting with coffee. We've yet to try this one as an espresso, but we'd love to hear how you like it!

    Grab a bag here!

  • The Crema Craze!

    One of the most frequent questions we get is this: How do I produce more crema on my espresso shots? We decided it would be a good idea to give an overview of what crema is, and explain why you might not want more!

    What is crema?

    Crema is the tan liquid that forms when you’re first pulling your espresso shot. As the shot pulls, the liquid gets darker, and you end up with a layer of this tan colored head on top of the drink. This gives it the look of a well poured stout beer. But where does it come from? In part, crema is created when water is pushed through the coffee at pressure. This emulsifies the oil in the coffee and forms tiny bubbles of air. Brighter liquid is also formed by C02 emissions during the extraction, though this isn’t quite the same thing as the crema from the fat in the coffee. That C02 is present in the bean after roasting, and naturally defuses through a process called “out-gassing.” Fun fact, the valve on your bags of coffee exists specifically to facilitate this out-gassing process.

    But what does it really taste like? Sour, it turns out! While certain roasts benefit from a layer of crema to balance out the flavors of the espresso, in other roasts limiting crema is actually preferable. In fact, some roasts don’t even produce any crema due to low fat content. So what factors actually influence this sour layer of bubbles?

     

    How to get more (or less) crema

    The first thing to note is processing. Natural/honey process roasts retain more of the bean’s fat content. As noted above, a fattier bean will result in more crema. This is part of why it can be hard to dial in a natural, and why espresso blends are so popular. Ultimately, climate also has a lot to do with the oil content of the beans as well, so the whole production process influences the fat levels in the roast. Another thing to consider is roast date. It’s tough to call out the ideal time to brew and espresso after roasting. However, you’ll definitely see more of the brighter liquid during the first 72 hours after roasting. Generally the coffee will take this long to de-gas as described above. This is why it’s usually advisable to wait a few days after roasting before attempting to dial in fresh beans.

    Another factor in crema formation is roast level. Darker roasts pull the oils in the coffee to the surface of the bean, this actually results in less crema. This is because there is less oil in the bean after grinding and transferring to a portafilter. Finally, equipment matters too. a pressurized portafilter will naturally result in higher pressures, which will create more crema. That said, it won’t be as rich as crema created through more natural, unpressurized means.

    In any case, it’s important to remember the point above: While crema looks nice, you should work to pull a good shot, not one that is loaded with crema. This will create a more sour shot, rather than a balanced one!

  • Piecewise Coffee Co. - Equipping Your Shop

    Hey everyone!

    A couple of weeks ago we introduced you to our friends Stanton and Lindsey Scoma, founders of Piecewise Coffee Co. If you haven't had a chance to read about them, you can do so here! This week we're taking a look at Stanton and Lindsey's process of selecting equipment. We're also sharing some of the photos of the cafe build in progress!

    Hey Stanton! We're excited to see the progress at Piecewise. How did you go about selecting the space?

    The area we selected was in what was formerly the city’s main economic hub. Several storefronts dotted the side-walk lined street, but the life of the area had left decades earlier. We wanted to show off our little city and the history it has by giving the community another reason to walk the street.  We were blessed to have building owners who share this vision. The building we’re in is around 75 years old and we stripped back most of the interior to expose its structural character. Many of the bricks in our space were made just down the road in a local brickworks. What elements could be left exposed were.

    Makes sense, how did you go about designing the layout of the interior?

    While showing a little of our city’s past, we also wanted a space that encouraged our customers to feel welcome. The long and narrow nature of the building allowed our customer servicing area to have one long bench with several two-person table tops. This makes the space adaptable for individuals coming to study or for larger groups to come push the tables together creating a more typical community table. Community can’t be forced, and our space allows it to meet a variety of their needs. The design is full of clean lines in a lessismore approach.

    How did the general layout of the space factor into your equipment selection?

    The largest impact on selection when considering space available was ensuring the drink prep area wasn’t cluttered. We eliminated a hot water tower because the available space just wouldn’t allow it. Instead, we chose a drip brewer with a hot water dispensers to help alleviate having to eliminate the hot water tower. Fortunately, our espresso machine was in a custom space built for it so we didn’t have any space concerns with its selection.

    What considerations does workflow require when selecting equipment?

    Workflow was important for us, but we felt it could be managed well if the equipment in the shop was easy to operate and allowed our baristas to stay engaged with our customers.

    When we designed the behind the counter area, we wanted to create two regions, one for preparing espresso-based drinks and one for drip brew drinks. Each area would have its own unique equipment and anything needing to be shared would be put on a small overlapping area. Equipment capable of doing everything required for each drink area was important for this concept to work. SCG helped us think through this and showed us equipment models that could get this design right.

    Where would you say Piecewise’s “coffee identity” lies? Do you see the shop as a coffee focused shop, or is coffee just part of a wider offering of food and other drinks?

    Our focus at Piecewise Coffee is most definitely on the coffee drink. It’s our desire to produce the best tasting coffee and introduce some third wave coffee products to our area.

    Broad question, but what were some of the benefits of working with a consultant? Obviously we want to make SCG consultants seem awesome, but even more than that we want to highlight how important it is to have a dealer that does more than just sell you a machine.

    The knowledge and accessibility of the SCG consultant staff was so impressive. Each coffee shop has a unique set of needs and no equipment review we found was able to address all of our needs like John did. He had a way of steering us towards equipment to match our business and coffee goals that we couldn’t have done on our own. And we never felt pressured working with SCG.

    We ran into an issue with a custom ordered item and John worked with the manufacturer to speed up shipping times so it wouldn’t delay our opening date. To get what we wanted, when we wanted it, would have taken us several phones calls coordinating with the manufacturer and shipping company. John handled it all for us. Another thing SCG did for us was finding service technicians. Within a day, he provided several companies who serviced our area and were ready to perform initial setup and on-going maintenance.

    How much independent research did you do Vs. relying on your consultant?

    Starting out, we had a high-level understanding of coffee equipment brands but didn’t really understand the differences when it came to us considering the actual purchase of equipment. Getting ready to drop some serious cash has a way of making you more interested in the details! At each coffee shop we visited, we would note equipment being used by the baristas and often we asked how they liked working with a particular espresso machine or grinder. All the brands have several models, each with their own nuanced pros and cons. We probably spent several weeks doing independent research when you add the coffee shop visits with the internet research. A ton of hours were spent watching Youtube reviews which helped show differences in action between machines. 

    When did Seattle Coffee Gear come in?

    As we got closer to placing an order for the equipment, we connected with SCG about the purchase and found out they offered free equipment consultation. This wasn’t something we had considered or even knew about prior to them mentioning it. The team at SCG listened to our dreams and goals with the coffee shop before ever asking what equipment we were interested in. Above anything else they cared about a quality match between the shop and its equipment. Their depth of knowledge was apparent from the first conversation. It was detailed and often based on actual experience working with the different machines. Most baristas work with one or two different espresso machines or grinders, but the SCG team has worked with dozens and from their experience they shared how each would perform in a store. 

    What was one of the most helpful techniques that John used to help you make purchasing decisions?

    The biggest question they asked was “Why” we wanted each specific piece of equipment. They took the time to make sure we knew what each equipment piece could do for us. The one time we had a question they couldn’t answer, they reached out to the manufacturer and got back to us in a day or two. Our confidence in equipment selection went way up after we connected with SCG. If we had to start over, we still would have done our own independent research, but would very much preferred having a conversation with the SCG equipment team at the earliest point in the process to narrow the options. 

    How much did brand factor into the purchasing process?

    Brand factored most into the espresso machine selection. Being the workhorse of the shop, we wanted this one piece to have a solid history of reliability and, most importantly, repairability. The number of servicing technicians is limited in our market and we needed to know our machine could be serviced by someone in the area. We had brand preferences for the other pieces of equipment, but yielded to features and pricing more on those items.

    What was the hardest piece of equipment to settle on? Why?

    The drip brewer took the most thought to choose. There’s a number of makes to sort through, each with a dozen or more of their own models. Sometimes the differences were hard to spot and pricing could vary wildly. John helped us settle on one that was very programable with brew parameters like water temperature and brew time. John’s knowledge of equipment reliability helped us feel confident in making our selection.

    What equipment did you try to save some money on?

    The biggest investment for our shop was by far the espresso machine and espresso grinder. Our goal with them was to get the all the features needed to produce the best coffee possible. John at SCG really helped us navigate the different models for both those items and make a selection. John was also able to help us save money on the bulk coffee grinder by steering us away from one that would be way overkill for our size of coffee shop. 

    Where did you leave room for upgrades?

    We were a little unsure which menu items our community would want most so we left a large section of our undercounter storage area open. As we grow this can allow us to add equipment for the specific wants of our customers, whether it be with additional refrigeration or cold brew taps or hot food storage.

    What piece of equipment are you most excited to get your hands on?

    We keep referencing the espresso machine, but it’s such a such unique item and we cannot wait to get some time using it! 

    We can't wait to bring you more from Stanton, Lindsey, and Piecewise soon!

     

     

     

     

     

  • Roast of the Month

    Hey coffee fans!

    It’s that time again for Roast of the Month! This month we’re featuring a delicious single origin from Victrola: Yirgacheffe Yirgz!

     

    What’s with that name?

     

    The Z in YIRGZ denotes that the coffee has zero defects. That designation comes from the extremely rigorous sorting and processing that the beans undergo after harvesting. Victrola notes that each 14kg batch is hand sorted for 12 minutes, which is 300% longer than is typical for the region. This coffee is sourced through Keffa, a coffee broker that puts as much dedication behind supporting quality of life for their producers as they do the quality of coffee. This results in excellent coffee made even more excellent by an inspired roaster!

     

    This roast offers a range of complex tasting notes. We got a strong citrus flavor at the front of the palate with a satisfying spice around the edges. Also notable is the floral aroma that will greet you as you prepare for your first sip. It’s a really nice, delicate scent that improves the experience of this coffee. As far as brew methods are concerned, we recommend trying this one out as a pourover first to get the complexities and more delicate flavors in this roast.

     

    We love this roast and can’t wait for you to give it a try! Check it out here.
  • Guide to Holiday Roasts: Part 3

    Welcome to the final part in our holiday roasts series! Check our Part 1 and Part 2, and enjoy your holidays!

    Bluebeard Coffee Roasters - Snowbeard

    Bluebeard's Snowbeard features sweet, fruity and berry notes thanks to the natural-processed beans in the roast. Washed beans bring more traditional holiday notes of gingerbread and light spices as well. This is a warming, delicious roast that we love in a variety of brew methods. Try it today to wow the coffee lovers in your home!

    Anchorhead Coffee - Winter Warmer

    Winter Warmer is a wild roast from Anchorhead. Notes like "Sugarplum Fairy dreams" and "reindeer musk" are hilarious and silly, but this roast delivers on taste too. Featuring beans from Ethiopia and South America, this roast really brings the sweet notes. Everyone here loved it, and we're sure you will too. To top it all off, the bag is super fun!

    Batdorf and Bronson - Holiday Blend

    Batdorf's Holiday Blend is as classic as it gets. This simple roast features notes of dark chocolate and cherry liqueur. With a full body and those warm, sweet notes, we highly recommend this as a great one to share with friends and family. You can brew this roast a variety of ways, but we LOVED it as a drip brew especially!

    Intelligentsia Coffee - Celebration Blend

    For as iconic as oranges are as a holiday treat, it's surprising that we don't see more of this note in these holiday roasts. It's not totally absent from other coffees this season, but we still love the sneaky tangerine notes in this delicious blend for Intelligentsia. Other berry and spice notes combine with that tangerine to make a fruity, full flavored coffee that is perfect for this season.

    Brandywine Coffee Roasters - Seattle Coffee Gear Holiday Blend

    Last but not least! We couldn't not give a shout out to our collaboration with Brandywine Coffee Roasters. They helped us help them to do the roasting on a coffee that we're proud to put our name on. Rich jammy, cider notes meet the aforementioned orange flavors for a tasty, easy drinking brew. We can't help but love the wonderful artwork that Brandywine designed for the bag too!

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